Got overripe bananas and a half tub of cottage cheese? Let’s turn them into cottage cheese banana bread that’s ultra-moist, high-protein, and impossible to overmix. I love this moist banana bread recipe because the cottage cheese melts into the batter, boosting protein and tenderness without a “cheesy” taste—just a soft, tender crumb and gentle banana sweetness.
You’ll make a one-bowl batter, so cleanup stays easy. We’ll talk smart swaps to keep it naturally sweetened, how to prevent dryness the next day, and simple add-ins if you want a chocolate-chip moment or a walnut crunch. Whether you need a protein-packed breakfast, an easy quick bread for brunch, or a make-ahead snack, this loaf fits your week and your pantry. Ready to bake a loaf that tastes like comfort and works like fuel?
Key Benefits of Cottage Cheese Banana Bread
Looking for a cozy bake that doubles as fuel? This cottage cheese banana bread delivers the comfort of a moist banana bread recipe with the bonus of real staying power.
Protein that satisfies
Cottage cheese turns a classic loaf into high-protein banana bread, keeping you full longer without a “cheesy” taste.
Ultra-moist, tender crumb
The dairy adds moisture and structure for a soft slice that stays tender on day two.
One-bowl simplicity
An easy quick bread with minimal dishes. Mix, pour, bake—perfect for weeknights or meal prep.
Naturally sweetened options
Overripe bananas do the heavy lifting. Use brown sugar, coconut sugar, or maple for gentle sweetness.
Flexible and family-friendly
Keep it classic or fold in walnuts, chocolate chips, or blueberries for a cottage cheese banana loaf that fits your crew.
Balanced ingredients
Neutral oil or melted butter for richness; whole-wheat pastry flour or a 1:1 gluten-free blend if needed.
Consistently reliable
Clear doneness cues (toothpick or 93–96°C internal temp) and parchment lining reduce guesswork and sticking.
Make-ahead and freezer-ready
Stays fresh covered at room temp, chills well for grab-and-go snacks, and freezes beautifully in slices.
Breakfast to dessert versatility
Enjoy warm as a protein-packed breakfast, toast with nut butter, or serve with yogurt and fruit for a nourishing treat.
Ingredients for Cottage Cheese Banana Bread
A short, reliable list for a one-bowl, high-protein banana bread with a tender crumb. Choose overripe bananas and small-curd cottage cheese for the moistest results.
Yield: 1 loaf (9×5-inch) • Servings: 10–12 slices
Dry
All-purpose flour — 2 cups (240 g), spooned and leveled
Swap up to 1 cup with whole-wheat pastry flour or a 1:1 gluten-free blend.
Baking soda — 1 tsp (5 g)
Baking powder — 1 tsp (4 g)
Fine salt — ½ tsp (3 g)
Ground cinnamon — 1 tsp, optional
Wet
Overripe bananas, mashed — 1½ cups (360 g), about 3–4 medium
Small-curd cottage cheese (2%) — 1 cup (240 g)
Blend smooth for an ultra-moist, uniform crumb; drain if watery.
Large eggs, room temp — 2
Brown sugar or coconut sugar — ½ cup (100 g)
For lightly sweet loaf, reduce to ⅓ cup (65 g); for maple, use ⅓ cup (80 ml).
Neutral oil or melted butter — ⅓ cup (80 ml)
Vanilla extract — 2 tsp
Optional add-ins
Walnuts or pecans, chopped — ½ cup (60 g)
Dark chocolate chips — ½–¾ cup (85–130 g)
Blueberries — ½ cup (70 g), toss with 1 tsp flour to prevent sinking
Finishing options
Raw sugar — 1–2 tsp for a delicate crackly top
Banana slices — 4–6 thin rounds for a bakery-style look
Pan notes: Line a 9×5-inch loaf pan with a parchment sling for easy lift-out. This cottage cheese banana bread batter also fits an 8.5×4.5-inch pan; bake time may run slightly longer.
Instructions for Cottage Cheese Banana Bread
Prep the pan and oven
Heat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with a parchment sling and lightly oil it. This helps release a moist banana bread recipe without tearing.
Mash the bananas
In a large bowl, mash 1½ cups overripe bananas until mostly smooth with a few small lumps. Lumps = flavor pockets.
Smooth the cottage cheese
Stir 1 cup small-curd cottage cheese until creamy. For an ultra-uniform crumb, blend it 10–15 seconds. Add to the bowl with the bananas.
Whisk in the wet ingredients
Add 2 eggs, ½ cup sugar (or ⅓ cup maple), ⅓ cup oil or melted butter, and 2 tsp vanilla. Whisk until glossy. This is the base of your high-protein banana bread.
Add the dry ingredients
Sprinkle over the surface: 2 cups flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp fine salt, and 1 tsp cinnamon (optional).
Tip: Spoon and level flour or weigh 240 g to avoid a dense loaf.
Fold, don’t beat
Use a spatula to fold dry into wet just until the flour streaks disappear. Overmixing toughens the crumb.
Rest the batter (short and sweet)
Let the batter sit 5–10 minutes to hydrate the flour for a tender crumb. Fold in add-ins now: ½ cup walnuts or ½–¾ cup chocolate chips. For blueberries, toss with 1 tsp flour before folding.
Pan it like a pro
Scrape batter into the lined pan. For a bakery look, sprinkle 1–2 tsp raw sugar on top or lay a few thin banana slices.
Bake
Bake 50–60 minutes. Start checking at 50 minutes.
Doneness cues: A toothpick comes out with a few moist crumbs, or the center reads 200–205°F (93–96°C).
If the top browns early, tent loosely with foil around 35–40 minutes.
Cool for structure
Cool in the pan 10–15 minutes, then lift out to a rack and cool at least 1 hour before slicing. This sets the crumb and locks in moisture.
Serving note: Slice with a serrated knife. For day-two softness, wrap the cooled loaf tightly or store slices in an airtight box. This cottage cheese banana bread stays plush and sliceable all week.
Pro Tips and Variations for Cottage Cheese Banana Bread
Pro Tips for a reliably moist loaf
Measure flour accurately
Weigh 240 g or spoon-and-level to prevent a dense crumb. Too much flour dries any moist banana bread recipe.
Use very ripe bananas
Speckled to brown equals sweeter flavor and softer texture. If yours are firm, roast whole at 300°F (150°C) for 12–15 min, then cool and peel.
Prep the cottage cheese
Small-curd works best. If it’s watery, drain 5 minutes. For an extra tender crumb, blend 10–15 seconds before mixing.
Mind the mix
Fold dry into wet just until streaks disappear. Overmixing builds gluten and toughens high-protein banana bread.
Rest the batter
A 5–10 minute rest hydrates flour for a softer slice and helps add-ins stay suspended.
Check doneness by temp
Aim for 200–205°F (93–96°C) in the center or a toothpick with a few moist crumbs. Tent with foil if browning too fast.
Cool completely
Cool 10–15 minutes in pan, then 1 hour on a rack. Slicing early compresses the crumb and releases steam.
Keep it plush on day two
Wrap tightly once cool. For bakery-fresh texture, warm slices for 10–15 seconds in the microwave or toast lightly.
Easy Variations
Chocolate Chip Walnut
Fold in ½–¾ cup dark chocolate chips + ½ cup chopped walnuts. Sprinkle 1–2 tsp raw sugar on top.
Blueberry Lemon
Toss ½ cup blueberries with 1 tsp flour; fold in with 1 tsp lemon zest for a bright cottage cheese banana loaf.
Cinnamon Streusel
Mix 2 Tbsp brown sugar + 1 Tbsp flour + ½ tsp cinnamon + 1 Tbsp soft butter. Crumble over batter before baking.
Peanut Butter Swirl
Warm 3 Tbsp peanut butter until runny; dollop and marble with a knife. Adds richness and extra protein.
Espresso Cacao
Stir in 1 tsp instant espresso and 1 Tbsp cocoa powder for café vibes without overpowering the banana.
Whole-Wheat Pastry
Swap up to 50% of the all-purpose flour for whole-wheat pastry flour. Expect a slightly heartier, still tender crumb.
Gluten-Free Option
Use a quality 1:1 gluten-free baking blend. Rest the batter 10 minutes to hydrate starches before baking.
Smart Substitutions
Sweeteners
Brown sugar for classic flavor, coconut sugar for a deeper note, or ⅓ cup maple syrup for naturally sweetened results.
Fats
Neutral oil yields the most tender crumb; melted butter adds buttery flavor. Avoid swapping all fat with applesauce—limit to ¼ cup for moisture without rubbery texture.
Dairy Swaps
No cottage cheese on hand? Use equal parts Greek yogurt or skyr for a similar protein boost and tang.
Serving Suggestions for Cottage Cheese Banana Bread
Make this cottage cheese banana bread work for any moment—breakfast, snack, or dessert—without losing that ultra-moist, tender crumb.
Breakfast power-ups
Protein-packed toast: Warm a slice, spread 1 Tbsp peanut or almond butter, and add banana coins. Sprinkle chia for extra fiber.
Yogurt topper: Cube a slice into a bowl of Greek yogurt, berries, and a drizzle of honey for a healthy banana bread parfait.
Savory-lean option: Toast lightly and finish with labneh or ricotta, a pinch of cinnamon, and flaky salt.
Snack upgrades
Coffee companion: Serve warm with butter and a dusting of cinnamon sugar.
Mini sandwiches: Spread with nut butter or chocolate hazelnut and press two thin slices together for a portable bite.
Dessert twists
French toast style: Dip thick slices in a quick custard (egg, milk, vanilla), pan-sear, and top with berries.
Chocolate moment: Rewarm, then drizzle melted dark chocolate or add a scoop of vanilla ice cream and toasted walnuts.
Caramelized bananas: Sauté banana slices with a teaspoon of butter and maple, spoon over the loaf.
Brunch board ideas
Arrange slices with small bowls of honey, maple syrup, berry compote, whipped cream, and toasted nuts so guests can customize.
Pairings
Drinks: Latte, cappuccino, black tea, or a cold glass of milk.
Spreads: Cream cheese + honey, tahini + date syrup, or mascarpone + lemon zest for a bright finish.
Reheat for best texture
Microwave: 10–15 seconds for softness.
Toaster oven: 2–3 minutes for a lightly crisp edge.
Tip: Slice with a serrated knife to keep that moist banana bread crumb intact.
Conclusion for Cottage Cheese Banana Bread
This cottage cheese banana bread proves you can have comfort and nourishment in one slice. It’s a one-bowl, moist banana bread recipe that bakes up tender, travels well, and doubles as a protein-packed breakfast or an easy snack.
Why it works
Cottage cheese adds protein and moisture for a soft, even crumb.
Overripe bananas deliver natural sweetness and big flavor.
Simple method with clear doneness cues: toothpick with moist crumbs or 200–205°F (93–96°C) in the center.
Plan for later
Store covered at room temp 1–2 days or refrigerate up to 5 days for maximum moisture.
Freeze slices for up to 3 months; wrap individually, then bag. Thaw at room temp or warm briefly to revive that bakery-soft texture.
Make it yours
Keep it classic or fold in walnuts, chocolate chips, or blueberries.
Prefer whole grains? Swap in whole-wheat pastry flour for part of the all-purpose.
Baking gluten-free? Use a quality 1:1 blend and rest the batter 10 minutes before the oven.
If this high-protein banana bread becomes a staple, save or print the recipe card, leave a rating, and share your favorite add-ins. Your future brunch board will thank you.
Explore more irresistible bread recipes you won’t want to miss:
Semolina Bread
Gluten-Free Bread Pudding
Banana Bread using Frozen Bananas
Cottage Cheese Banana Bread Irresistibly Moist Magic
Ingredients
- A short reliable list for a one-bowl, high-protein banana bread with a tender crumb. Choose overripe bananas and small-curd cottage cheese for the moistest results.
- Yield: 1 loaf 9×5-inch • Servings: 10–12 slices
Dry
- All-purpose flour — 2 cups 240 g, spooned and leveled
- Swap up to 1 cup with whole-wheat pastry flour or a 1:1 gluten-free blend.
- Baking soda — 1 tsp 5 g
- Baking powder — 1 tsp 4 g
- Fine salt — ½ tsp 3 g
- Ground cinnamon — 1 tsp optional
Wet
- Overripe bananas mashed — 1½ cups (360 g), about 3–4 medium
- Small-curd cottage cheese 2% — 1 cup (240 g)
- Blend smooth for an ultra-moist uniform crumb; drain if watery.
- Large eggs room temp — 2
- Brown sugar or coconut sugar — ½ cup 100 g
- For lightly sweet loaf reduce to ⅓ cup (65 g); for maple, use ⅓ cup (80 ml).
- Neutral oil or melted butter — ⅓ cup 80 ml
- Vanilla extract — 2 tsp
Optional add-ins
- Walnuts or pecans chopped — ½ cup (60 g)
- Dark chocolate chips — ½–¾ cup 85–130 g
- Blueberries — ½ cup 70 g, toss with 1 tsp flour to prevent sinking
Finishing options
- Raw sugar — 1–2 tsp for a delicate crackly top
- Banana slices — 4–6 thin rounds for a bakery-style look
- Pan notes: Line a 9×5-inch loaf pan with a parchment sling for easy lift-out. This cottage cheese banana bread batter also fits an 8.5×4.5-inch pan; bake time may run slightly longer.
Instructions
Prep the pan and oven
- Heat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with a parchment sling and lightly oil it. This helps release a moist banana bread recipe without tearing.
Mash the bananas
- In a large bowl, mash 1½ cups overripe bananas until mostly smooth with a few small lumps. Lumps = flavor pockets.
Smooth the cottage cheese
- Stir 1 cup small-curd cottage cheese until creamy. For an ultra-uniform crumb, blend it 10–15 seconds. Add to the bowl with the bananas.
Whisk in the wet ingredients
- Add 2 eggs, ½ cup sugar (or ⅓ cup maple), ⅓ cup oil or melted butter, and 2 tsp vanilla. Whisk until glossy. This is the base of your high-protein banana bread.
Add the dry ingredients
- Sprinkle over the surface: 2 cups flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp fine salt, and 1 tsp cinnamon (optional).
- Tip: Spoon and level flour or weigh 240 g to avoid a dense loaf.
Fold, don’t beat
- Use a spatula to fold dry into wet just until the flour streaks disappear. Overmixing toughens the crumb.
Rest the batter (short and sweet)
- Let the batter sit 5–10 minutes to hydrate the flour for a tender crumb. Fold in add-ins now: ½ cup walnuts or ½–¾ cup chocolate chips. For blueberries, toss with 1 tsp flour before folding.
Pan it like a pro
- Scrape batter into the lined pan. For a bakery look, sprinkle 1–2 tsp raw sugar on top or lay a few thin banana slices.
Bake
- Bake 50–60 minutes. Start checking at 50 minutes.
- Doneness cues: A toothpick comes out with a few moist crumbs, or the center reads 200–205°F (93–96°C).
- If the top browns early, tent loosely with foil around 35–40 minutes.
Cool for structure
- Cool in the pan 10–15 minutes, then lift out to a rack and cool at least 1 hour before slicing. This sets the crumb and locks in moisture.
Serving note: Slice with a serrated knife. For day-two softness, wrap the cooled loaf tightly or store slices in an airtight box. This cottage cheese banana bread stays plush and sliceable all week.
Notes
Nutrition Information (per serving, estimated)
| Calories | Protein | Carbs | Fat | Saturated Fat | Fiber | Sugar | Sodium |
| ~215 | ~5.6 g | ~31.2 g | ~7.7 g | ~1.5 g | ~1.3 g | ~12–13 g | ~300 mg |
Does cottage cheese make the bread taste cheesy?
No. It melts into the batter, adding moisture and protein for a tender crumb. You’ll taste banana first, not cheese.
Should I blend the cottage cheese or leave it chunky?
For the moistest, most uniform crumb, blend small-curd cottage cheese for 10–15 seconds. If it looks watery, drain 5 minutes first.
Can I use frozen bananas?
Yes. Thaw completely, drain excess liquid, then measure 1½ cups (360 g) mashed. Extra liquid can make the loaf gummy.
What’s the best pan size and bake time?
Use a 9×5-inch pan at 350°F (175°C) for 50–60 minutes. Start checking at 50 minutes. Mini loaves bake 30–35 minutes; muffins 18–22 minutes.
How do I know when my moist banana bread is done?
A toothpick should have a few moist crumbs, not wet batter, or the center should read 200–205°F (93–96°C) on an instant-read thermometer.
Why did my loaf sink or turn gummy?
Common causes: underbaking, too much banana, overmixing, or very wet cottage cheese. Fixes: bake to temp, measure bananas by volume/weight, fold gently, and drain or briefly blend the cottage cheese.
Can I make this gluten-free or whole-wheat?
Yes. Use a quality 1:1 gluten-free blend and rest the batter 10 minutes before baking. For whole grains, swap up to 50% with whole-wheat pastry flour; expect a slightly heartier texture.
Can I replace cottage cheese with Greek yogurt or skyr?
Swap 1:1 for similar moisture and tang. For structure close to cottage cheese, use 2% or full-fat and keep the rest of the recipe the same.
Dairy-free option?
Blend 1 cup silken tofu with 1 tsp lemon juice and a pinch of salt; use 1:1 in place of cottage cheese. Add 1–2 Tbsp oil for richness.
How sweet is it, and can I cut the sugar?
It’s moderately sweet from overripe bananas. Reduce sugar to ⅓ cup for a lighter loaf. Using ⅓ cup maple syrup works too; for best structure, reduce oil by 1 Tbsp.
How much protein per slice?
Approx. 6–7 g per slice if you cut 12 portions, depending on brands and add-ins. Exact numbers vary.
Storage and freezing tips
Room temp: cover 1–2 days.
Fridge: up to 5 days for maximum moisture.
Freeze: wrap slices and bag for up to 3 months. Thaw at room temp or warm 10–15 seconds in the microwave.
How do I keep it extra moist on day two?
Wrap the fully cooled loaf tightly, or store slices in an airtight container. Rewarm briefly or toast lightly to revive that tender crumb.
Best add-ins that won’t sink?
Toss blueberries or chocolate chips with 1 tsp flour before folding. Nuts, seeds, or a raw sugar sprinkle add texture without weighing the batter down.
Can I make this as muffins for a protein-packed breakfast?
Yes. Portion into a lined 12-cup tin, fill ¾ full, and bake at 350°F (175°C) for 18–22 minutes.